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This month we are getting in the swing of things with our first annual recipe extravaganza. This issue contains delicious recipes for dishes and treats from all over Latin-America. The fare will entice you with zest, with spices and, of course, with sweetness. Please accept this gift as a token of our appreciation for all that you do in the community. Enjoy!
According to Miro Popic, the dish "pan de jamon" originated in Caracas in 1905. In those times it only consisted of a ham filling. At the end of the 20th century "pan de jamon" seemed to finally reach its equilibrium: a loaf of bread filled with ham, stuffed olives, and raisins that are consumed in every corner of Venezuela during the Christmas Holidays. It is simply delicious!
1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olive
1/2 kg raisins
1 egg (to "varnish")
1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
2. Add the butter to the warm milk, the sugar and the salt.
3. Pour the milk onto the flour, mix and add the yeast.
4. Make a dough out of mixture and knead for 15 minutes.
5. Beat down on a table and put in an oiled bowl and cover with a damp cloth.
6. Set aside for an hour.
7. Roll out the dough with a rolling pin.
8. Coat with butter.
9. Arrange the bacon, ham, olives and the raisins (except for a small part at the end, so you can seal the bread up).
10. Roll it up like a swiss roll and brush the "tongue" with some egg to seal it.
11. Bake at 350° F for 45 minutes, until is golden brown.
12. Serve cool.
(Picture by Chronicle / Craig Lee)
The Salvadoran Dish "Pan con Chumpe" is an ideal dish to enjoy on Christmas evening with family and friends…..But that being said: Be sure to pile on the condiments and hurry up and eat it so that it won't fall apart! Also make sure to have lots of napkins close by because it's sure to get messy while you say "¡esta delicioso!"
Pan con Chumpe (link: http://tasty-bytes.blogspot.com/2010/11/pan-con-chumpe-salvadorean-turkey.html)
A Turkey Breast medium size
Dijon mustard
White wine
3 crushed garlic cloves
2 boiled fresh tomatoes without the skin
1 large onions cut in slices- cooked on a pan just until it is soft
1 green peppers cute in slices - cooked on a pan just until it is soft
Prunes - optional used only if the sauce is to bitter
Spanish green olives
Capers
Fresh crushed garlic
Salt and pepper
For these ingredients I suggest you look in the Latin or ethnic food section of your supermarket. Ask someone if you can't find them, but more than likely they carry them. Goya packages all these ingredients. We lightly toast all of these before we grind them.
sesame seeds
roasted pumpkin seeds (pepitas )
1 chile ancho
bay leaves
achote
1. The night before prepare the turkey breast by removing the giblets (if it has them). Wash the turkey well with cold water and defrost if needed. If your turkey was frozen be sure it is completely thawed before you cook it. Make holes with a knife into the turkey so the mixture you will adding penetrates the inside. Season the inside and outside of the bird with the mustard, garlic and wine. Spread the mixture all over the outside of the turkey and put a few crushed garlic cloves inside the turkey. Refrigerate covered overnight. When you are ready to make the turkey remove it from the refrigerator until it becomes room temperature.
2. Preheat oven to 350°F and set the turkey in a large roasting pan with a few celery stacks below it, onions and mushrooms around it.
3. Mix all the dry ingredients for the spices and lightly toast them in a non stick pan. Then blend them in a food processor until they are a thick powder (we make these the day before since it makes it easier).
4. Mix all the ingredients for the sauce into a blender then add the spice powder. Adjust salt and pepper to desired taste. If the sauce isn't enough you can add a can of tomatoes sauce . Just be careful to taste it so it's not bitter. If the sauce is a little bitter add some prunes.
5. Add some white wine to the turkey along with mushrooms and onions around it.
6. Add the blended sauce to the turkey. Try to cover as much as you can of the breast with it.
7. Roast the turkey breast for about 1 hour covered. You can use aluminum foil if your pan doesn't have a lid.
8. In about an hour take the turkey out and baste the turkey with any juices that have formed in the pan. Remove the lid and cook for another hour.
9. The turkey is done when the temperature in the thickest part measures between 165°F and 175°F (use a meat thermometer) or the built in thermometer has popped.
10. Once the turkey is done it is time to assemble the sandwiches. It helps if the bread is toasted before you assemble your sandwiches. This will prevents it from falling apart due to the sauce. We like to use keiser, small french breads or hard chicago bread rolls. The bread should have a nice hard consistency so it doesn't fall apart.
11. We serve the turkey sandwiches stuffed with watercress, radishes, lettuce, tomatoes, beets, and curtido in the bread rolls and top it off with the warm turkey sauce.
Dulce de Higos, are a very typical dessert in Ecuadorian households. One of my favorites during Christmas time!!
20 fresh ripe but firm figs, washed
Pinch of baking soda
1 ¾ lb panela or hard brown cane sugar
Cinnamon sticks, cloves and other spices
Slices of cheese to accompany
Dulce de Higos are fig preserves cooked in syrup made with brown sugar. In order to make this delicious recipe you will need 3 days: (1) First they are soaked in water for a day (2) The next day they are boiled in water, and left to soak, (3) Finally, the third day they are boiled in the syrup made with the panela or brown sugar and spices.
It seems like a lengthy process but it is worth the wait!! The reason for the long process and the days in water is because higos need to be very tender. Because they are sweet they are much better eaten with cheese. There is a popular phrase in Ecuador that says: "Higos sin queso es como abrazo sin beso" which the interpretation would be "Figs without cheese is like a hug without a kiss"
For this preparation and others I strongly recommend visiting this website that has this fabulous recipe and other incredible ideas from our Ecuadorian friends:
http://laylita.com/recipes/category/all/by-course/desserts/
The typical Mexican punch reflects our "mestizaje", the mix of our culture, because its ingredients are
based on fruits from México and other parts of the world. This warm, aromatic beverage warms you
from the inside out on those chilly winter nights.
10 quarts water
8-10 tejocotes
2 tamarind pods
1 cup jamaica flowers
10 guavas
4 pieces sugar cane stalk, peeled and cut into strips
½ pound raisins or prunes or a mixture of both
1 cup apples, peeled and chopped
2 lbs piloncillo (substitute with brown sugar if needed)
3 Mexican cinnamon sticks
Soak the tamarind and the tejocotes in hot water for about an hour. Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer. Remove the tamarind and the tejocotes from the soaking water and discard the water. Remove the brittle shells from the tamarind, and squeeze out the seeds from the pulp. Cut the tejocotes into quarters, you can removing or leave the skin. Add the tamarind pulp and the tejocotes to the simmering water. Cut the guavas into quarters, and add them in. Chop or slice the sugar cane into chunks (remove the outer skin if it has it) and add them in. Add in the remaining ingredients and simmer for 1 hour. Remove cinnamon sticks before serving. Makes approximately 15 servings. Use a large ladle and serve each cup with the chunks of fruit.
Note: You can find all these ingredients at any Mexican store, the guava and tejocotes are in the frozen section. If sugar cane is unavailable, increase the amount of sugar add
What separates Cuban Flan from others is its consistent, distinct flavor. Once you have tasted it, you are guaranteed to get yourself a second serving. Apart from its great taste, it is also a very simple dish to make that does not take too much time to prepare. It is an ideal desert for any occasion but especially during the holidays!
3 Eggs
2 Cups of sugar
1 Can of condensed milk
1 Can of evaporated milk
½ stick of margarine
Tablespoon of vanilla extract
1 Tablespoon of lime juice
Preheat the oven to 350 degrees F.
In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, and whole eggs. Set aside. In a medium sauté pan on medium heat, heat the sugar until syrup-like and brown in color, add margarine to sugar when melting, for about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Add the lime juice to sugar and swirl. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled with water halfway up the smaller baking dish, but make sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set.
Let the custard cool 2 hours before serving.
*For a twist: Ad 1/4 cup shredded coconut flakes to the mix and use coconut milk instead of evaporated milk
Mix all ingredients. Bake in greased 1 1/2 quart casserole at 35
0 for 45 minutes.
Substitute fresh corn and peppers if available and in season -- but canned/jarred work just fine.
1 can whole kernel corn
1 can cream style corn
2 Tbsp. flour
1 1/2 Tbsp sugar
2 eggs
1/2 cup milk
1 small jar chopped pimientos
1 small green pepper, chopped
1 small can green chilies, chopped
salt and pepper to taste
Is your child turning 5 years-old before August 2012? Parents of children entering the school system for the first time in July or August 2012 need to register their child as soon as possible. Please visit any nearby elementary school to register your child.
Will your child be transferring into Wake County Public Schools in 2012? Parents of students who have already started school but will be new to the Wake County Public School system in 2012 may register at the nearest grade-appropriate school for their child.
Families may also register at the Wake County Public School System’s Central Administration Building located at 5625 Dillard Drive in Cary. The Central Administration Building has the Office of Student Assignment and the Center for International Enrollment if the parents speak a language other than English.
To register, parents should bring:
their child’s birth certificate,
parent/guardian photo ID,
proof of address in the form of a water, electric or gas bill or a signed lease or rental agreement.
Children do not need to be present during the registration process.
There is a new student assignment process starting December 5, 2011. All new students will need a student ID number to select the school of their choice. When you pre-enroll (register) your child you will receive their NC-WISE student ID number. Parents will use their child’s NC-WISE student ID number to participate in the School Choice Selection Process for the 2012-13 school-year.
The dates for the selection periods are as follows:
Magnet School Selection Period: Dec. 5-19
Round 1 Choice Selection Period: Jan. 17-Feb. 24
Round 2 Choice Selection Period: March 19-April 9
For more information on pre-enrollment registration and the School Choice Selection Process, visit the assignment website at assignment.wcpss.net or call 919-431-7333 begin_of_the_skype_highlighting 919-431-7333 end_of_the_skype_highlighting or visit the following web page:
http://assignment.wcpss.net/downloads/111115_info_sessions_nov_dec_with_notes.pptx.pdf
Dr. Morris’s email address is: pmorris@co.wake.nc.us
El Pueblo envisions a just and equal community where all Latinos are respected, valued, and engaged across North Carolina
El Pueblo’s mission is to effect positive social change through community collaboration and partnership, leadership development, advocacy, education, health promotion and cross-cultural understanding.
The Executive Director will work with the Board and a collaborative management team to ensure the organization’s effectiveness through implementation of a strategic plan recently completed by Board and staff.
The Executive Director’s areas of responsibility will include:
El Pueblo seeks an Executive Director with the following qualities:
The salary range and benefits package for this leadership position is comparable to other statewide advocacy organizations.
Review of applicants will begin immediately and the position will remain open until Nov. 15, 2011 or when the position is filled. To apply, please send a cover letter, resume outlining experience and skills, and references via email to the address below. The cover letter should be in English and Spanish.
Peter J. Morris, President, Board of Directors
Email: pmorris@co.wake.nc.us
Click here if you want to learn more about our strategic plan
The Mexican Consulate invites the community to participate in the "Weekend Workday" this December 17 from 8:30 to 3:30 pm. La ventanilla de Salud will be providing important information about flu shots.
(http://wlos.com/shared/newsroom/top_stories/videos/wlos_vid_6099.shtml)
With a total disregard to the holiday spirit and in contradiction to public statements, Immigration and Customs Enforcement (ICE) officials raided the Shogun Buffet on Brevard Road in Asheville, NC on Wednesday 11/29, arresting twelve employees.
Although the Obama administration has publicly declared its intention to focus immigration enforcement resources only on individuals who pose a threat to public safety, this work-place raid proves that this is not so in reality. We believe that the holiday season is a time to spend with family members, not to be separated from our families. These raids should have no place in Asheville. Intimidation and harassment of immigrant workers does not make our city more secure.
Currently, all detainees are being held at the Hendersonville Detention Center. Defensa Comunitaria calls on you, and on the community at large to support the families of those detained by contributing to their fund. It is important that we act quickly because the faster we collect donations, the less chances they have of being transferred to another detention center and have their bonds raised!
These are ways you can donate (ALL money received will go directly to the support the families during this crisis):
Mail a Check
Make check payable to: COLA, 34 Wall Street, Suite 402, Asheville, NC 28801 and write "Shogun Buffet Raid Response" in the memo.
Donate in person
There are donations boxes at: Nuestro Centro, Taqueria Gonzalez, Tienda La Catrachita, Los Nenes Bakery, and Tienda Azteca
Donate online
Donate safely via paypal or your debit/credit card at: http://shogunraidfund.chipin.com/raid-fund-fondo-de-redada
Please spread this to all your contacts and thank you for your generous donation! Anything helps!
El Pueblo is truly blessed to have so many friends and organizations that support its work. We dedicate this issue to you; the people who have helped us strengthen the Hispanic community in North Carolina.
First and foremost we wish to thank the over 100 volunteers who out of the goodness of their heart have helped our community make the difficult adjustment to life in this country. None of this work would be possible without the generous grant from the Z. Smith Reynolds Foundation. Also providing general operating support is the A.J. Fletcher Foundation and the many individual donors whose concern for social justice and human rights is essential in providing El Pueblo with the means to fight the good fight.
El Pueblo has the good fortune to work with enlightened partners who recognize the value of our work and fund our programs. These grantors include the Susan G. Komen Foundation, the City of Raleigh Arts Commission, the American Cancer Society, the John Rex Endowment, the Mexican Government, Ipas, the Triangle Community Foundation, the Governor’s Highway Safety Program and the Governor’s Crime Commission, the Health and Wellness Trust Fund and the NC Department of Health and Human Services.
El Pueblo also gives thanks to the following Corporations whose sponsorship allows us to continue providing excellent services to the entire community. They are State Farm Insurance, Univision, Wells Fargo, Blue Cross Blue Shield of North Carolina, La Conexion, Food Lion, Progress Energy, Que Pasa Media, Time Warner Cable, McDonald’s, Nationwide Insurance, Curtis Media, Rex Health Care, SunTrust Bank, Marbles Kids Museum, the News & Observer, Duke University Health System and La Mega Radio Station.
The number of people working at El Pueblo has decreased due to the economic downturn. As a result we have unused office space at our location in Downtown Raleigh. We are looking for a non-profit organization to sublet the unused space. We can provide you with 6 contiguous offices and share telephone, internet, printing and copier equipment. If you know of an organization that might be interested in this prime office location with free parking, please have them contact us at (919) 835-1525 or send an email to elpueblo@elpueblo.org.
Please send your checks to:
El Pueblo, Inc. 4 N. Blount Street, Suite 200 Raleigh, NC 27601
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